Peanut and Tofu Stir Fry

Charmaine Lu -
  • 200g very firm tofu, drained
  • 1 tbsp sesame oil
  • 4 crushed garlic cloves
  • Thumb-sized piece of grated ginger
  • 1 sliced small red chilli
  • 300g wok-ready noodles
  • 1 red and 1 yellow pepper, sliced
  • 90g tenderstem broccoli
  • 5 sliced spring onions
  • 1 carrot, peeled into ribbons
  • 1 tbsp chopped peanuts
  • 1 tsp sesame seeds
  • For the Sauce
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp maple syrup
  • 1 tbsp grated ginger
  • 2 tbsp crunchy peanut butter
  • Whisk the sauce ingredients together with 100ml water. Cut the tofu into cubes and cover in half of the sauce in a bowl (save the other half for later). Heat a wok and add the sesame oil, then fry the coated tofu for 5 mins. Add the chilli, ginger and garlic and fry for 2 mins more.
  • Toss the peppers, broccoli, spring onions and carrot ribbons into the wok and fry for 4 mins, then add the noodles, the remaining sauce and some seasoning. Stir fry to coat everything in the sauce, then serve with some sesame seeds and chopped peanuts to finish.
10 mins
2 serving